Crisp Gluten Free Everything Breadsticks

Hi Bakers, This might be the crispiest thing I have ever eaten and it's a good thing but be sure to follow my crucial tip or you won't be able to eat them! Satisfyingly crisp and addictive these gluten-free sticks are seasoned with the perfect amount of “everything” taste and are CRUNCHY! Super crunchy, so much so that if you don’t roll them into skinny breadsticks you may have trouble biting into them! I learned that the hard way, so make them thin bakers! These are great in the center of the table in a nice glass along with some dip and other grab-and-go foods. You need to try these and taste the ultimate crunch! Enjoy~Carolyn

Gluten-Free Crisp Everything Breadsticks

modified from the Grissini recipe from With Spice

makes about 35 breadsticks

1 teaspoon psyllium husk powder soaked in 1/2 cup water

2 tablespoons olive oil

1 1/2 cups @Caputo** Fioreglut gluten-free flour

1 teaspoon instant yeast

1/2 teaspoon salt

1/2 cup warm water

Everything seasoning (no salt)

@maldon or other large flake salts

Preheat the oven to 325F. Combine psyllium husk with water and whisk in to prevent lumping. Let the mixture thicken into a gel.

Line a large baking tray with parchment paper and set aside.

Mix flour, yeast, soaked psyllium husk, salt and water in a large bowl. Stir and knead into a smooth but firm ball. Continue mixing for three minutes. If the dough is too dry, add a bit more water and mix until you achieve the right consistency.  Cover the dough with a bit of olive oil and saran wrap. Let rest for twenty minutes at room temperature. Roll dough out onto a smooth surface until dough is 1/4” thick. Spritz with water and sprinkle heavily with salt and seasoning mix. Cut dough into 1/4” wide strips. Roll each strip into a long thin cylinder. Trim to fit the tray as needed. Place strips on the baking sheet with at least an inch between them. Let rise for 30 minutes.

Bake for 25 minutes and turn the sticks to brown the other side.

Turn oven up to 450F and bake for about 5 minutes until browned. Turn over to brown the other side and cook for another 5 minutes if needed. Let cool completely before storing in an airtight container.

** This flour is certified gluten-free but not wheat-free. Please read the label to find out if it’s right for you.